Roast duck with blackberries

(Serves 4-6)

2kg duck, ideally including giblets

25g butter

4 shallots, sliced

2 garlic cloves, sliced

1 stick of celery, chopped

Salt and pepper

300ml red wine

300ml chicken stock

A big sprig of thyme

1 bay leaf

25g cold butter, cubed

3 tbsp balsamic vinegar

200g blackberries

Up to one day ahead: Cut the wing tips off the duck. Discard the liver, then roughly chop the remaining giblets. Melt the butter over a medium-high heat in a wide pan and add the giblets, wing tips, shallots, garlic and celery.

Season with salt and pepper and cook for 10 minutes or so, stirring regularly, until golden and softened.

Add the wine, bring to a boil, then gently simmer to reduce by half. Add the stock and herbs, simmer gently for 30 minutes, then strain through a sieve. Leave to cool, cover, and chill.

3.5 hours ahead: Preheat the oven to 120C/Gas mark 1/2. Prick the duck very lightly all over with a needle.

Rub all over with salt and pepper, then place in a roasting pan and cook for two hours. Remove from the oven and tip away the excess fat. Whack up the oven to 220C/Gas mark 7 and return the duck to the oven. Roast for a further 30-45 minutes.

30 minutes ahead: Bring the gravy up to a simmer and add the cubed butter, whisking well. Add the balsamic vinegar and blackberries.